Recipes

Easy Peasy Kale Powered Pasta

In case you hadn’t noticed, I’ve travelled a lot in the past month or so. And while I still try to eat healthily while travelling (of course with some indulgences), I still come home craving vegetables and home-cooked meals.

I have a huge thing of kale in my fridge that, thankfully, hasn’t gone bad. I wanted to power up my lunch with some kale, but I didn’t have enough time to make kale chips and didn’t feel like massaged kale.DSC_0867-2

Enter kale in a pot. With pasta. Steamy, isn’t it? Kale and pasta love each other.DSC_0875-2

Did you know that pasta the size of penne or rotini takes about the same amount of time to cook as kale? It’s true.DSC_0882-2

Check out the protein and fiber in this. You can’t get those stats from white pasta. And luckily, the whole grain pairs quite well with this dish.DSC_0884-2

What’s easier than canned tomatoes? Nothing, I say.  Nothing except garden fresh tomatoes. Which we don’t have yet. So canned it is. (FYI, buy organic canned tomatoes. Your taste buds and the environment will thank you.)DSC_0893-2

We have an abundance of Romano. Although, actually, I think that the lids got switched and I really used Parmesan. DSC_0898-1

We also have an abundance of basil. (Remember?) In addition to basil and mint, we are growing thyme so I snagged some of that from the garden while the pasta and kale were cooking. Don’t worry…I washed off the dirt.DSC_0906-1

So, you want some directions? It’s really easy.

Easy Peasy Kale Powered Pasta

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Ingredients (makes 1 serving)

  • 4-5 stalks kale, rinsed and torn into bite sized pieces
  • 2 oz whole grain pasta (penne or rotini works well)…who even knows what 2 oz is? I didn’t bust out my scale, just measured a heaping 1/2 c. (dry).
  • 1 can of diced tomatoes (you won’t use the whole thing) or fresh tomatoes, about 1/4 – 1/2 c.
  • 1 T fresh basil (people, you gotta do fresh)
  • 1-2 small pieces of rosemary
  • Shredded parmesan cheese
  • Freshly ground pepper, to taste
  1. Bring a pot of lightly salted water to a boil.
  2. Add the pasta and the kale. Cook for 9 minutes or so. You want the pasta to still have a bit of a “bite” to it. Al dente, if you will.
  3. While the pasta and kale are cooking, chop your fresh tomatoes or whine that you don’t have fresh ones and open up your canned of diced tomatoes.
  4. After you deal with your tomato issue, run to your garden and pick some basil and rosemary. (What? You don’t have an herb garden? You should. Really. Herbs grow for even the worst gardeners.) Or grab some fresh herbies out of your fridge and chop ‘em up.
  5. When your pasta and kale are done, drain and place in a serving bowl.
  6. Top with tomatoes, herbies, cheese and pepper to taste.
  7. Voila! You’ve got a fresh, colorful and delicious lunch.

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(After I ate about half of this, I dumped a bunch of nutritional yeast on there. It was tasty.)

How does your garden grow? Do you have one? If so, what’s in it? If not, have you considered a windowsill planter? Those work great for herbs!

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19 Comments

  • Reply
    Megan @ The Oatmeal Diaries
    at

    I used that Barilla penne last night and loved it! I didn’t even realize it had that much protein. I can’t believe I have never had kale.. I’m saving this recipe and going to buy some!!

  • Reply
    Megan @ The Oatmeal Diaries
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    p.s. I just realized you wrote “how does your garden grow” at the end and that was my post title for today! My plants are a bit pathetic but I’m trying =P

  • Reply
    Lindsay @ Summit Sandwiches
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    Yum! What a great-looking pasta dish. Maybe it could convince me that kale isn’t as terrible as I think it is? Lol. For some reason, kale and I just don’t mix. I’m always willing to give it a second (or third or fourth) chance though. For me, Kale is the ex-boyfriend that keeps coming back for more.

  • Reply
    Claire
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    YUM…I love kale in pasta too! I had some the other day…delicious! We have a small herb garden inside that is overflowing right now cause my boyf got crazy plant lights…it is his lil science project. ha.

  • Reply
    Stacy (Little Blue Hen)
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    My basil and mint are happily leafing out, but my tarragon is fighting a fungus (cinnamon is anti-fungal! who knew?). I have a few tiny kale plants in a container that I am hoping to get a little bigger before it gets too hot for them. I loooooove kale.

    Mixing greens into whole wheat pasta is definitely a staple dish around here. Sometimes I toss in some chickpeas for extra protein, too.

    • Reply
      Teri
      at

      I was actually thinking that the pasta dish would have been so good with some sort of white bean, but I didn’t have any on hand.

      Is kale hard to grow? I want to grow some!

      • Reply
        Stacy (Little Blue Hen)
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        I grew mine from seeds and it’s still alive! We just moved to a much warmer climate so my limited gardening experience is running into a new learning curve. It’s not getting huge in pots, but I don’t have much weather to contend with either. You can plant it late it the season and it can survive frost, so maybe it would be a good fall project. =)

        • Reply
          Teri
          at

          Cool! Thanks for the advice. I’m going to buy some seeds this weekend and try it since it stays warm in NC for a long time. Gotta love the South! 🙂

  • Reply
    Emily
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    I think my herbs are on strike. My mint is growing out of control but my basil is fighting for dear life!!!
    But in the garden, we have jalapenos, red peppers, green beans, tomatoes, cukes, pickling cukes, arugula, pumpkins to carve in October, brussels.

  • Reply
    Jennifer @ shesafitchick
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    Yumm, so good! And Kale is so good for you too!! I love the titles of your recipes girl! “Easy Peasy” you are so cute!!

  • Reply
    Ashley
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    That looks SO good. I love simple dinners like that…they often turn out to be the most satisfying. Sounds like there is a ton of fresh flavor too. We realllllly wanted to start a garden this year and did quite a bit of research but with everything else it was just a bit too intense. I didn’t want it to stress me out. I know I should at least plant herbs, microgreens and a few other things…we’ll see! 😉 Still laughing about the basil!

  • Reply
    Nichole
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    The hubs love pasta, I’d love to introduce Kale to my refrigerator and recipes. This looks so fresh!

  • Reply
    Michelle @ Give Me the Almond Butter
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    I love whole wheat pasta! My family hasn’t quite gotten on the whole wheat bandwagon, but hopefully by the end of the summer they will be 🙂

  • Reply
    Katie
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    Veggie filled pasta is the BEST kind. Kale powered sounds delicious, too!

    We planted a veggie garden last year, and our puppy ate everything. I was so disappointed that we didn’t do it again this year, but we do have a tomato plant that is flourishing!

  • Reply
    Alycia @ Fit n Fresh
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    I actually have some kale I’ve been wondering how to use! Thanks for the sweet recipe (:

    I just started my first garden this year!! I have lilac eggplant, roma tomatoes, cantelope, honeydew, zucchini, cucumber, kale (!), broccoli and spinach! Yummmm I can’t wait for them to grow and get in my belly!

  • Reply
    Laura @ youngDCliving
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    I really like Barilla plus! It has EVEN more protein, its delicious. Great idea! I’ve done a similar thing with asparagus and pasta–I just dumped asparagus into the pasta pot halfway through the cooking process. One less pot and no mess 🙂

  • Reply
    Gracie @ Girl Meets Health
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    That looks DIVINE! I haven’t had a pasta dish in….I can’t even remember the last time I had pasta, and that seriously needs to change. I love how you cooked the kale with the pasta. I never would’ve thought of doing that.

  • Reply
    jenna
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    what a refreshing summer dish! 🙂 love it.

  • Reply
    Heather @ Get Healthy With Heather
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    Tonights dinner plan was pasta, meatballs and kale… It’s like you and me are on the same tasty wave length :).

    I do have a garden and the herbs, Swiss Chard, spinach and sugar snap peas are all being enjoyed very much.

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